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The Recipe Instructions |
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Ingredients
2 cup low-fat milk - 2% milkfat
2 tbsp cornstarch
1 each egg - slightly beaten
1 tbsp liquid sugar replacement
1 tsp vanilla extract**
2 tsp margarine - melted
1 **see note at end of directions for, possible va
Directions
SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary jane Finesand
~ copyright 1982.
Combine milk and cornstarch in saucepan. Cook and stir over medium heat
until slightly thickened; remove from heat. Pour small amount of milk
mixture into the beaten egg, stirring to blend. Pour egg-milk mixture back
into saucepan and return to heat. Cook and stir until thickened; remove
from heat. Allow to cool 10 minutes. Add sugar replacement, vanilla and
melted margarine, and stir just to blend. Pour into 8 serving dishes. Serve
hot or chilled.
YIELD: 8 servings
EXCHANGE 1 serving: 1/3 full-fat milk
CALORIES 1 serving: 65 PERSONAL NOTE from Ursula R. Taylor for
variation - why not use banana extract and add bananas for a banana
pudding.....
Servings: 8
Diet Vanilla Pudding - Diabetic Recipe brought to you by Diet Recipes To-Go
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